James Martin’s curried cauliflower soup is “soothing and luxurious,” making it an ideal choice for a quick, nourishing meal.
Ready in under 30 minutes, this easy-to-make recipe serves four and combines the earthiness of cauliflower with the warmth of curry powder, topped off with poached eggs and crispy croutons for added texture.
Perfect for those seeking a satisfying meal in no time, this recipe is the ultimate feel-good comfort food.
Plus, it’s a fantastic way to incorporate more vegetables into your diet, all while keeping things simple and delicious.
Sharing this recipe, the BBC highlighted that the poached eggs can be prepared in advance and kept in the fridge for up to 48 hours.
James Martin’s curried cauliflower soup recipe
Ingredients
Four tbsp rapeseed oil
One onion, finely chopped
One tbsp mild curry powder
600g cauliflower, stalk removed, florets roughly chopped
500ml milk
500ml vegetable stock
One tbsp white wine vinegar
pinch sea salt flakes
Four free-range eggs
Two slices white bread, cut into cubes
freshly ground black pepper
squeeze lemon juice
One tbsp chopped fresh coriander or parsley leaves, to garnish
Method
Heat one tablespoon of rapeseed oil in a deep sauté pan over medium heat. Add the chopped onion and sauté for about one to two minutes, or until it softens. Stir in the curry powder and cook for another minute, then add the cauliflower. Stir-fry for two to three minutes.
Next, pour in the milk and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 12 to 15 minutes, or until the cauliflower is tender but still holds its shape.
While the soup simmers, poach the eggs. Fill a bowl with iced water. Bring a pan of water to a boil, then add a splash of vinegar and a pinch of salt. Reduce the heat so the water is just gently simmering.
Crack one egg into a small bowl, then stir the water to create a gentle whirlpool. Drop the egg into the centre of the vortex and simmer for one to one and a half minutes. Carefully remove the poached egg and transfer it to the iced water.
Repeat with the remaining eggs, keeping them in the iced water until ready to serve.
In a separate frying pan, heat two tablespoons of rapeseed oil over medium heat. Add the cubed bread and fry until golden brown on all sides, then transfer the croutons to paper towels to drain.
Once the soup is done, let it cool slightly before blending it into a smooth purée with a hand blender or food processor. Return the soup to the pan, taste, and season with salt and freshly ground black pepper. Add a squeeze of lemon juice to finish.
When you’re ready to serve, bring a fresh pan of water to the boil, then remove from the heat. Gently lower the poached eggs into the water to warm through for 30 to 60 seconds.
Serve the soup in bowls, topping each with a poached egg, a handful of croutons, fresh herbs, and a drizzle of the remaining rapeseed oil.
